fish
serves 4
1kg / 2lb Whole squid, cleaned, or 750g /
11/2lb squid rings, defrosted if frozen
3 tbsp olive oil
1 large onion, sliced thinly
2 garlic cloves, crushed
1 red ( bell ) pepper, cored, deseeded, and thinly sliced
1-2 sprigs of fresh rosemary
150ml / 1/4 pint dry white wine
250ml / 1/2 pint water or fish stock
400ml / 14oz can of chopped tomatoes
2 tbsp tomato puree ( paste )
1 tsp Paprika
salt & pepper
Fresh sprigs or rosemary or parsley, to garnish
Cut the squid pouch into 1cm / 1/2inch slices;
cut the tentacles into 5cm / 2inch
lengths. Frozen squid rings should be fully defrosted and well
drained
Heat the oil in a flame-proof casserole, and fry the onion and
garlic until soft.
Add the squid, increase the heat and cook for about 10 minutes until sealed
and beginning to colour lightly. Add the red ( bell ) pepper, rosemary
and
wine ( if using ), and water or stock and bring to the boil. Cover
and simmer
gently for 45 minutes
Discard the rosemary. add the tomatoes, tomato puree ( paste
), seasonings
and paprika. Continue to simmer gently for 45-60 minutes, or cover
the
casserole tightly and cook in the oven, 1800C / 3500F
/ Gas mark 4 for
45-60 minutes until tender. Give the sauce a good stir, adjust the
seasoning and serve hot.